My Top Tips for a “World-Famous” Double Banana-Chocolate-Cream Cake

I threw a party recently for my nephew’s 21st and was given the job of baking the cake. My nephew’s top choice is choc/banana which just happens to be my specialty. The cry went out for my “world-famous” double banana-chocolate-cream masterpiece.

Why world famous, you ask? Because it’s a combination I’ve concocted perfected over the years, with wild experiments careful testing in my laboratory kitchen.

I have honed the dynamics to a point where they really work together in sweet harmony, or as my youngest son would say, this cake is “boss”(translation: perfect).

It’s a great “event cake.” In other words, it’s a bit flash. This is the sort of dessert that always gets mostly eaten up, the sort of which leftovers are few and far between, and are sometimes even fought over the next day. When I shared the news I was baking it again, on Facebook, one friend requested the recipe. Here it is.

Double Banana-Chocolate-Cream Cake

Method:

Start with a basic banana cake recipe. I use the one from the Kiwi classic, the Edmonds cook book.

I double the recipe because I like a nice amount of cake to work with.

Pour the mixture into a wide baking tray. A flatter, larger tin is best. Once the filling and the icing is added later, the cake becomes substantially higher. I don’t want to end up with a cake that is top-heavy.

*My tip: I use a disposable roasting dish, lined with baking paper. That way, you end up with a nice sized cake for decorating (and you don’t have to do the dishes, if you’re that way inclined – I recycle mine and use them again).

I need to let this sucker cool completely. Otherwise, I’ll never get it cut in half and turned over cleanly.

*My tip: I always bake the cake the night before the event, so it can cool overnight.

I cut the cake in half and line one side with sliced bananas.

*My tip: I spread a thin layer of cream on the bottom half before applying the banana layer. That way, I can move the slices about more easily if I drop one or make a mistake in the pattern.

*My tip: While blackening bananas can be used for the batter, use only new perfect fruit for the middle layer. As the slices may be partly visible on each slice served.

Spread a layer of whipped cream over the bananas. Fresh cream is best.

*My tip: I find I can never make this layer thick enough. Even when I buy the big bottle of cream and whip it, and I put a glacier of cream in the middle, it always somehow is never quite enough when it comes to eating it! I try to be ever more generous.

Put the “lid” on top.

The next secret to this great cake is the icing must be mostly chocolate, no icing sugar as it adds too much sweetness. I use the “Melted Choc Icing” recipe, also in the Edmonds cook book.

*My tip: The trick is to make the icing first thing in the morning. This icing needs to cool.

Once completely cool to the touch, I beat it until thick and glossy.

When icing, sometimes I cover the sides altogether so the filling is a surprise. Other times, like this one, I left the middle layer partly visible. Either way, once I’ve cut this delicious dessert, it’s a matter of standing back and watching the stampede.

*My tip: Get a piece early or I’ll miss out.

I waited too long on the day, as I was busy in the kitchen. I managed to eat one slice later that evening. The next morning, my family returned. Over cups of tea, they ate the leftovers. Before I could turn around, the cake was gone. Sigh. One slice after all that work! However, that’s a sign they loved it – every cook’s dream come true.

I hope you enjoy this recipe, too. If you do, write to me and let me know.